This Crock Pot beer pulled pork is one of my favorite make-ahead meals for feeding a crowd or stocking the freezer! A simple homemade BBQ rub and a bottle of beer slowly transform an inexpensive pork shoulder into juicy, fall-apart meat that’s delicious when tossed with my easy homemade maple BBQ sauce.
More Pulled Pork Recipes:
Before You Get Started
A few simple tips will guarantee tender, flavorful pulled pork every time:
- Choose a well-marbled Boston butt (also called pork shoulder) for the juiciest, most tender results.
- Cook the pork until it reaches about 205°F so it shreds easily with two forks.
- Save some of the flavorful cooking juices to stir back into the meat after shredding.
How to Make Crock Pot Beer Pulled Pork
The slow cooker does almost all of the work for this recipe. Just season the pork, let it cook low and slow, then shred and serve however you like.
Step 1: Build the Flavor Base
Scatter the sliced onion and minced garlic in the bottom of a large slow cooker. Pour the beer over top.
The onions, garlic, and beer create a flavorful braising liquid that keeps the pork moist as it cooks.
⭢ Don’t want to cook with beer? Substitute chicken broth, apple cider, root beer, Dr Pepper, or Coca-Cola instead.
Step 2: Season the Pork
In a small bowl, whisk together the brown sugar, chili powder, kosher salt, smoked paprika, garlic powder, cumin, and onion powder.
Pat the pork dry with paper towels, then rub the seasoning mixture over every side of the meat.
Place the seasoned pork on top of the onions.
⭢ A bone-in Boston butt gives the richest flavor, but a boneless pork shoulder works just as well and may cook a little faster.
Step 3: Slow Cook
Cover and cook on LOW for 10 to 12 hours or on HIGH for about 5 to 6 hours, until the pork reaches an internal temperature of about 205°F and easily pulls apart with a fork.
⭢ If the pork doesn’t shred easily, it probably just needs more time. The connective tissue needs plenty of time to break down before the meat becomes fall-apart tender.
Step 4: Shred the Pork
Transfer the pork to a large cutting board or rimmed baking sheet. Discard any large pieces of fat and shred the meat with two forks.
Stir in some of the cooking juices until the pork is as moist as you like. Taste and season with additional salt and pepper, if needed.
⭢ A rimmed baking sheet catches all of the juices, making cleanup much easier.
Step 5: Finish and Serve
Pile the shredded pork onto sandwich buns, spoon the homemade maple BBQ sauce over top, and serve with coleslaw and pickles if desired.
You can also toss some or all of the pork with the barbecue sauce before serving.
⭢ The homemade maple BBQ sauce only takes about 10 minutes to make and adds the perfect balance of sweet, smoky, and tangy flavors. If you’re short on time, your favorite bottled barbecue sauce works just fine. Or, switch up the flavor by using Alabama white BBQ sauce.
Serving Suggestions
A classic pulled pork sandwich topped with classic homemade coleslaw and pickles is always a favorite, but this Crock Pot beer pulled pork is incredibly versatile. Use it for sliders, quesadillas, baked potatoes, pizza, rice bowls, wraps, or salads throughout the week.
Other Ways to Enjoy Leftover Pulled Pork:
Serve it Alongside:
Preparation and Storage Tips
This is an excellent recipe to make ahead for parties, tailgates, or busy weeks.
Prep Ahead: Cook the pork a day in advance, refrigerate it with some of the cooking juices, then gently reheat before serving. Prepare the maple BBQ sauce several days ahead and refrigerate it until needed.
How to Store: Keep leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Freeze cooled pork in freezer-safe containers or zip-top freezer bags for up to 3 months.
How to Reheat: Warm the pork gently in a saucepan over low heat, in the microwave, or in a slow cooker on the WARM setting until heated through. Add a splash of the reserved cooking juices, broth, beer, or water if needed to keep the meat moist.
Frequently Asked Questions
What’s the best cut of meat for Crock Pot beer pulled pork?
Boston butt, also called pork shoulder, is the best choice because its marbled fat slowly melts during cooking, creating tender, juicy pulled pork.
Can I use a boneless pork shoulder?
Absolutely. Boneless pork shoulder works very well and often cooks a little faster than a bone-in roast. Begin checking it toward the lower end of the cooking time.
Can I make pulled pork without beer?
Yes. Chicken broth, apple cider, root beer, Dr. Pepper, or Coca-Cola all make excellent substitutes if you prefer not to use beer.
Why isn’t my pulled pork shredding?
Pulled pork that feels tough almost always needs more cooking time. Continue cooking until the internal temperature reaches about 205°F and the meat easily falls apart with a fork.
Can I freeze pulled pork?
Yes. Pulled pork freezes beautifully for up to 3 months. Store it with a little of the cooking liquid to help keep it moist when reheated.
More Crock Pot Pork Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crock Pot Beer Pulled Pork
Ingredients
FOR THE PULLED PORK
- 1 large yellow onion, thinly sliced
- 4 teaspoons minced fresh garlic (about 4 large cloves)
- 1 (12 ounce) bottle pale ale beer
- 2 tablespoons packed brown sugar
- 2 tablespoons chili powder
- 2 tablespoons kosher salt, plus more as needed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 (6-7 lb.) bone-in Boston Butt or pork shoulder
- Optional, for serving: maple bbq sauce (see recipe below, or use store-bought bbq sauce of choice); sandwich buns; coleslaw; pickles
FOR THE MAPLE BBQ SAUCE
- 1 cup ketchup
- ⅔ cup apple cider vinegar
- ½ cup vegetable oil
- ½ cup pure maple syrup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon chili powder
- ½ teaspoon kosher salt, plus more to taste
- Pinch of cayenne pepper, or more to taste
Instructions
CROCK POT BEER PULLED PORK
- Place the onion and garlic in the bottom of a large slow cooker. Pour the beer over top.
- In a small bowl, make a rub by whisking together brown sugar, chili powder, salt, smoked paprika, garlic powder, cumin, and onion powder.
- Pat the pork dry with paper towels. Rub the spice mixture all over the pork.
- Place the meat on top of the onions and garlic.
- Cover and cook for 10-12 hours on LOW or for about 5-6 hours on HIGH. When the pork reaches an internal temperature of 205°F it will be fall-apart tender! Turn off the slow cooker and remove the pork to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat. Add juices from the pot to moisten the meat, as desired. Taste and season with additional salt and pepper, if necessary. Toss with bbq sauce or drizzle sauce over top.
MAPLE BBQ SAUCE
- In a small saucepan, whisk together all of the sauce ingredients. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to low and cook, whisking occasionally, for 10 minutes.
- Let the sauce cool, and then store in an airtight container in the fridge for up to 4 weeks.
- Spoon over the pulled pork or toss with the shredded meat before serving.
Notes
- Pork shoulder/Boston butt is best.
- Bone-in gives the most flavor, but boneless works fine too!
- Cook until about 205°F.
- Save the cooking juices to stir into and moisten the pork after shredding the meat.
- Homemade or bottled BBQ sauce is fine.
- Beer substitutes: broth, cider, root beer, Dr Pepper, Coke.
- Freeze up to 3 months.
- Great for sandwiches, tacos, nachos, quesadillas, stuffed baked potatoes, and pizza.
Nutrition
Originally published in November, 2023, this post was updated in August, 2026.
Oooh. YUM. For THIS, it may be worthwhile figuring out my crockpot. I may be able to find real maple syrup. I hope so. I’m sure that would be best.On the very off chance, do you think honey would work as a substitute? Or pancake syrup?
I know I’ve mentioned this before but let me thank you once again for the courtesy of always answering comments and questions. To me, it makes all the difference in the world. Of all the sites I look at, I come back to you 95 percent of the time.
Hi, Marion! I think some honey would work as a sub for the maple syrup, but it will give the sauce a slightly thicker texture and a different flavor. I wouldn’t use pancake syrup. Hope you can find some real maple syrup!